Ingredients

The following ingredients have 8 Servings
  • 16 oz spiralized butternut squash
  • 18 oz cooked boneless chicken breast (,chopped into bite-size pieces)
  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 8 oz fresh mushrooms
  • 1 clove garlic (,minced)
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 shallots (,finely chopped)
  • 1/3 cup all-purpose gluten-free flour (*I used King Arthur Brand)
  • 1 tsp chicken boullion (*I used Better than Boullion brand)
  • 1 tbsp fresh thyme (*pull leaves from stem)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp salt
  • 1 tsp fresh cracked pepper (*or more to taste)

Instruction

  • Preheat oven to 350 degrees F.
  • Melt butter and olive oil in a large skillet on medium heat.
  • Add mushrooms and cook for 3-4 minutes.
  • Add shallots and garlic.
  • Sauté until mushrooms are lightly browned and garlic is fragrant.
  • Whisk in flour and stir for 1 minute.
  • Add milk, broth, and seasonings. Stir until sauce has thickened, 3-4 minutes.
  • Add in squash "noodles", chicken, and 1/4 of the Parmesan cheese. Stir until combined.
  • Pour into a 9x13 inch casserole dish sprayed with olive oil spray and top with remaining cheese.
  • Bake for 30-35 minutes until bubbly and all of the cheese has melted.